Oyster, the scientific name of oyster, is one of the precious seafood. Rich in protein, it tastes delicious when eaten raw. Shajing Town in Bao 'an District, a well-known hometown of oysters in China, has a huge size and delicate and delicious meat, which is deeply loved by Chinese all over the world and has become the fashion pursuit of modern people. Oysters are produced in Shenzhen Baoan Shajing, Fuyong and Xixiang. But Bao 'an Shajing oysters are the most famous. Shajing oysters are delicious and can also be cooked.
Known as Hong Kong, Macao and Taiwan and Southeast Asia, it is the most famous specialty in Shenzhen because of its milky white, fat and tender. Produced at the intersection of salt and fresh water in the Pearl River Estuary, it is rich in fat, milky white in color, tender and beautiful in meat, rich in protein and vitamins, and its iodine content is 200 times that of milk and egg yolk.
main feature
The individual is fat, the oyster meat is thin, the meat is crisp and delicious, and it is not polluted by seabed impurities. Known as the treasure of oysters, it is deeply loved by people at home and abroad.
nutritive value
"Shajing Oyster" is famous because its meat is rich in nutrients such as protein, fat, vitamins and minerals, and is known as "undersea milk". "Shajing Oyster" is big and tender, with a very thin stomach. It is called "Shajing Oyster, Glass Belly". It is used as a side dish for dinner. Whether steamed, fried or fried, its meat taste is quite delicious, crisp and smooth, and not greasy. As for the dried oyster sauce or raw oyster sauce drum processed with "Shajing Oyster" meat, it is also very popular everywhere.
Stir-fried oysters with ginger and onion
Ingredients: oyster, 3 slices of ginger, 2 onions, salt, soy sauce, oyster sauce and white wine.
Steps:
1, sliced onion, separated from onion leaves, sliced ginger.
2. After the oyster is cleaned, boil a pot of water, put it in the water several times, see the soup turn white, smell the fishy smell on your nose, and you can pick it up without cooking for too long.
3. Absorb the water of cooked oysters with kitchen paper.
4, put a little oil in the pot, first saute the ginger and onion.
5. Add oysters and stir fry carefully.
6. Boil a little water, add wine, salt, soy sauce and a little oyster sauce and mix well.
7. Finally, add the onion leaves and turn off the fire.
Cooking skills:
1. Soak oysters in water in advance, which can make oyster meat more compact and prevent them from coming out when frying.
2, oyster sauce can not be put, but I think oyster sauce comes from oysters, let them cooperate with each other, the taste will be more fragrant.
Steamed oyster
Ingredients: oyster 500g, auxiliary oil: appropriate amount, shallot: appropriate amount, steamed fish black soybean oil: appropriate amount, garlic: appropriate amount, garlic and chopped pepper: appropriate amount.
1. Prepare oysters.
2. Wash each oyster with a vegetable brush.
3. Chop the onion and garlic.
4. Prepare garlic and chopped peppers. I bought it off-the-shelf in the supermarket.
5. Add salad oil to the pot.
6. When the oil temperature is 3-4% hot, add the chopped green onion and minced garlic and stir-fry until fragrant.
7. Then add some steamed fish and soy sauce (less).
8. Add a small amount of cooking wine. (Very few)
9. Then put it in a small bowl for use.
10. At this time, put the washed oysters into the prepared steamer. Steam on high fire for 5 minutes.
1 1. Then open the shell of each oyster, pour the juice in one by one, sprinkle a very small amount of garlic and chopped pepper, and you can eat!
Conclusion Seafood can be eaten raw, its nutritional value will not be destroyed, and fresh seafood tastes delicious, refreshing and delicious. Eating seafood has become a necessary step for tourists to travel to coastal areas nowadays.